Bakery Style Lemon Muffins moist and velvety

How to make Bakery Style Lemon Muffins moist and velvety. Here’s what you’ll need: 3/4 cup sugar (150g) 1 tablespoon lemon zest 2 large eggs (room temp) 1/2 cup melted butter (unsalted 120ml) 1/4 cup milk (60ml) 1/4 cup lemon juice (60ml) not in the video but added after the milk 1/3 cup plain yogurt (100g) 1 tsp vanilla (5ml) 2 cups all purpose flour (250g) 2 tsp baking powder (8g) 1/2 tsp salt (3g) About 6 tablespoons cubed cream cheese Streusel topping: 2/3 cup all purpose flour (85g) 1/4 cup sugar (50g) 1/4 cup melted butter (salted or unsalted) 1. Preheat oven at 220C or 420F. 2. In a mixing bowl, rub sugar and lemon zest to release oil from zest. 3. Add eggs and beat until light and fluffy. 4. Add melted butter and mix well. 5. Add milk, fresh lemon juice, yogurt and vanilla. Mix well. 6. Sift in flour, baking powder and salt. 7. Mix just until no traces of flour. Its okay if there’s lumps. Just dont overmix.